Strawberry Shortcake
Traditional Strawberry Shortcake recipe from Better Homes and Gardens New Cookbook with homemade shortcake and real whipped cream.
Servings: 8
Ingredients
- 6 cups fresh strawberries, hulled and sliced
- ¼ cup sugar
- 2 cups all purpose flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup cold butter
- 1 egg, beaten
- ⅔ cup milk or ½ cup if making individual shortcakes
- 1 cup whipping cream
- 2 Tbsp icing sugar
Instructions
- Rinse, hull and slice strawberries. Add ¼ cup sugar and stir gently. Refrigerate at least an hour but longer is better to allow juices to form.
- Preheat oven to 450 degrees. Ensure rack is in centre position.
- Sift together flour, 2 Tbsp sugar, baking powder and salt. Cut cold butter into chunks and add to dry. Using a pastry blender or 2 knives, cut into dry mixture until butter resembles course crumbs. This step can be done in a food processor using short pulses.
- Combine beaten egg and milk. Add all at once to dry ingredients. Stir just until moistened.
- Spread dough in an 8 inch round cake pan. If making individual shortcakes, dump dough onto a lightly floured surface and knead just a few times until combined. Pat gently into a 1½ inch thick oval and cut 8 biscuits approximately 3 inches in diameter.
- Bake 15 to 18 minutes for cake pan or 10 minutes for individual shortcakes.
- While shortcakes are cooling, whip cream until fairly thick. Add icing sugar and continue to whip until thick enough to spread on cake and stay in place.
- Assemble cake/cakes by slicing in half horizontally. Spread berries on bottom half and top with whipped cream. Cover with top of cake and spread remaining berries and cream over top.